THE PEAR. 



buttery, melting, sugary, with a fine flavor. Requires warm, 



rich cultivation to develop its good qualities, often poor. Shoots 



long, slender, dark brown. Grows well on the quince. Early 

 winter. Old French. 



Clairgeau.* Large, pyramidal-pyriform, approaching long obovate, 

 skin yellow or yellowish-brown, often with a crimson shade toward 

 the sun, and brown dots; stalk short, stout, fleshy, oblique, sunk 

 little or none ; basin shallow, furrowed ; flesh white, slightly gran- 

 ular, buttery, melting, often with a rich, very good flavor, but fre- 

 quently poor. November, December. Shoots reddish-purple, 

 short, erect, and ascending ; leaves stiff. Fig. 727. France. 



Colmar. (Colmar Souverain, Colmar Hardenpont. Colmar Gris. ) 

 Medium or rather large, distinct pyriform ; skin yellowish-green, 

 becoming pale yellow, often lightly sprinkled with russet; stalk 

 an inch and a quarter long, cavity obtuse or none, calyx erect, 

 basin moderate; flesh fine-grained, buttery, juicy, sweet, rich, and 

 when well grown and ripened of excellent, first-rate flavor but if 



PlG. 726. Glout Morceau. FIG. 727. Clairgeau. FIG. 728. Colmar. 



small and badly matured or overloaded trees, the quality is worth- 

 less. The tree overbears, and the fruit needs thorough thinning. 

 Leaves rather small, nearly flat. Early winter. Belgian. Fig. 



728. 



Fondante de Noel. (Belle Apres Noel.) Medium or rather small, 

 obtuse-pyriform ; pale greenish-yellow, with a red cheek ; stalk 

 long, stout, curved, oblique; calyx closed; basin broad, shallow, 

 irregular. Shoots greenish yellow, growth resembles Passe Col- 

 mar; flesh whitish, melting, juicy, very good. A seeding of the 

 Passe Colmar, ripening earlier, and of similar flavor a fine late 

 autumn and early winter sort. Belgian. 



